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Pork Schnitzel with Cream Sauce is one of our favorite comfort dinners. It works well for a Sunday dinner or for your next Oktoberfest celebration.

Serving Pork Schnitzel with Cream Sauce with Mashed Potatoes

This is an easy dish to serve your family. Much like Chicken Fried Steak, the meat is dredged in eggs and then a flour mixture before frying. The creamy dill sauce is wonderful served over mashed potatoes or even asparagus.

This recipe uses tenderized pork tenderloins. Of course, you may use meat that has not been tenderized (and do it yourself), but it’s pretty common to find the tenderized version at the grocery store, and that’s what I do.

More Pork Recipes

Stuffed pork tenderloin

pork loin in tomato sauce

grilled pork loin chops

sweet and sour pork

Ingredients for Pork Schnitzel with Cream Sauce

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large eggs
all-purpose flour
Italian breadcrumbs
seasoned salt
freshly ground black pepper
vegetable oil for frying
pork tenderloins (tenderized)
Cream Sauce
chicken stock
all-purpose flour
apple cider vinegar
dill weed
sour cream
kosher salt
freshly ground black pepper

Instructions for Making This Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

Cook the Pork Tenderloins

In a shallow bowl, whisk together the large eggs and set aside. On a large plate, stir together the all-purpose flour, Italian breadcrumbs, seasoned salt, and freshly ground black pepper.

I like to use Italian-seasoned breadcrumbs for this recipe, but you may substitute plain breadcrumbs if desired.

In a large cast iron skillet, heat enough vegetable oil to cover the bottom of the pan.

Dredging Pork Tenderloin in Eggs and Flour

Dip tenderloins first in the egg mixture and then dredge in flour mixture, completely coating on both sides.

Frying the Pork Tenderloin in Cast Iron Skillet

Cook in a hot skillet, frying on each side 7-10 minutes until golden brown. Transfer meat to a baking pan and cover with tinfoil. Keep warm in a 200°F oven.

Make the Cream Dill Sauce

Gather the ingredients needed to make the cream dill sauce. Be sure that all of your side dishes are ready before you make the cream sauce, as it cooks in minutes, and you’ll want to serve it warm before it sets up and congeals.

Heat 1/2 cup chicken broth in the same skillet, stirring in remains from the fried pork tenderloin.

In a small bowl, whisk together the all-purpose flour and remaining broth until smooth. Pour into skillet and bring to a boil, stirring constantly. Cook until thickened.

Making the Cream Sauce - Dill Sauce - Gravy

Add to this the apple cider vinegar, dill weed, and sour cream. Sprinkle with kosher salt and freshly ground pepper to taste.

If your sauce becomes too thick, simply add more milk to it and stir to combine until it becomes the desired consistency.

Serving Pork Schnitzel with Cream Sauce over Mashed Potatoes

To serve, pour the dill sauce over the fried pork tenderloin. This recipe will serve 4 people.

A Few Notes About This Recipe

You may use boneless pork chops or pork loin if you desire. I prefer to buy meat that has already been tenderized. If not, you’ll want to tenderize the meat yourself before using. To do that, sprinkle the meat on both sides with a meat tenderizer solution and then pound the chops with a metal meat hammer.
I like to use my cast iron skillet to cook the meat as it works well with a high temperature and will give the meat a nice crunchy coating.
The tangy cream sauce compliments the pork well with its vinegar and dill.

Serving Suggestions

Pork Schnitzel with Cream Sauce goes well with steamed asparagus, German Spaetzle, or Refrigerator Mashed Potatoes.

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Pork Schnitzel with Cream Sauce

Here's a delicious recipe to try for your next Sunday Dinner or Oktoberfest celebration.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size 4

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Equipment

Ingredients

2 large eggs
1 cup all-purpose flour
1 cup Italian breadcrumbs
1 teaspoon seasoned salt
1 teaspoon freshly ground black pepper
1/3 cup vegetable oil (for frying)
4 pieces pork tenderloins (tenderized)

Dill Cream Sauce

1 cup chicken broth (divided)
4 teaspoons all-purpose flour
1 tablespoon cider vinegar
1 teaspoon dill weed
1 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper